Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist and salty with just hint of sweetness, bacon pancakes can be served with a light drizzle of maple syrup, or a dollop of sour cream and a hit of hot sauce.
Peruse the list of ingredients for these Primal pancakes and you’ll see the usual suspects (coconut flour, eggs, butter) mixed with bacon and chives. But this recipe also has something completely new: gelatin. Why add gelatin to pancakes? Because you can, without affecting the flavor or texture.
Anecdotally, gelatin can benefit bone, joint and skin health and improve sleep quality. This recipe shows how easy it is to work unflavored gelatin into your diet. Add granular gelatin to other types of Primal pancakes and baked goods, soups and stews, meatloaf, smoothies, whatever. (Ideally, dissolve the gelatin in a little water or other liquid when adding it to a recipe).
But let’s get back to these delicious bacon pancakes. Serve them in a stack, or use two as buns for an egg and sausage breakfast sandwich. You really can’t go wrong.
Servings: 2 (6 small pancakes)
Time in the Kitchen: 30 minutes
- 6 slices of bacon
- 3 egg whites*
- 1/4 cup coconut flour (30 g)
- 1 tablespoon purified granular gelatin (like this) (15 ml)
- 2 tablespoons unsalted butter, melted (30 ml)
- 2 tablespoons finely chopped chives (30 ml)
- 1/2 cup water (120 ml)
Cook the bacon in a frying pan over medium heat. Leave the bacon fat in the pan. Crumble or finely chop the bacon and set aside.
Whisk egg whites into soft peaks (an electric mixer works well for this). Set aside.
In a large bowl mix together the coconut flour, gelatin, butter, chives and bacon. Add the water and mix well then gently fold in the egg whites until combined. The batter will be thick and lumpy.
Re-heat the bacon fat in the frying pan over medium heat. Scoop small amounts (about 2 tablespoons) of batter into the pan, gently smoothing the batter out with a spoon to form small pancakes. Better yet, set a 3-inch biscuit cutter in the frying pan, drop the batter in the middle and then smooth out the batter to form perfectly round cakes.
Cook about 3 minutes on each side. Serve warm.
*Using the entire egg instead of just the whites can be done but it makes a heavier, less fluffy pancake